Recipe: Corn and Red Bell Pepper Chowder with Kielbasa

Corn and Red Bell Pepper Chowder with Kielbasa

This thick soup is a standout and easy to make. Kielbasa is a fully cooked sausage, also called Polish sausage. It is ready to eat but improves in flavor when heated.

1 (2-pound) kielbasa sausage, cut into 3/8-inch slices and then halved
1 cup chopped yellow onion
2 cloves garlic, minced
1 cup chopped red bell pepper
1/2 tablespoon olive oil, if needed
2 cups chicken stock or broth
3 medium red potatoes (about 1 pound), unpeeled, cubed
1/2 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups corn kernels, fresh or frozen
1 cup half-and-half (you can substitute condensed milk to save calories and fat)
1/4 Cup chopped parsley

In a large Dutch oven over medium heat, combine sausage, onion, garlic, and bell pepper and saute until vegetables are tender, 6 to 7 minutes. Add oil, if needed. Add stock, potatoes, salt, and white pepper. Bring to a boil. Reduce heat to medium-low and cook, covered, until potatoes are tender, about 20 minutes.

Add corn, half-and-half, and parsley and simmer, uncovered, until flavors are blended, about 10 minutes longer.

NOTE: To add more body to the soup, mash a few potato pieces with the back of a spoon against the side of the pan.

Servings: 4
Source: The Big Book of Soups and Stews by Maryana Vollstedt